Air Fryer Teriyaki Salmon
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Flaky salmon glazed in a homemade teriyaki sauce and cooked in the air fryer in about 10 minutes. The sticky-sweet glaze caramelizes while the salmon stays moist and tender.
By Mia HartwellUpdated December 10, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Sticky teriyaki salmon in about 10 minutes
- 34g of protein per serving
- A quick homemade glaze that beats the bottle
- A healthy, fast weeknight dinner
Air Fryer Teriyaki Salmon
18 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 350kcal
- Protein
- 34g
- Carbs
- 12g
- Fat
- 18g
- Fiber
- 0g
- Sugar
- 10g
Step-by-Step Instructions
- 1
Simmer the soy sauce, honey, garlic, ginger, and rice vinegar in a small saucepan for 2 minutes, then stir in the cornstarch slurry and cook 1 minute until thickened. Cool slightly.
- 2
Pat the salmon dry and brush with half the teriyaki glaze.
- 3
Preheat the air fryer to 400°F (205°C) for 3 minutes.
- 4
Air fry the salmon skin-side down 8-10 minutes until it flakes easily and reaches 145°F (63°C).
- 5
Brush with the remaining glaze and garnish with green onion and sesame seeds.
- 6
Serve over rice with vegetables.
Pro Tips for the Best Results
- Thickening the teriyaki with a little cornstarch gives it that glossy, clingy texture.
- Pat the salmon dry so the glaze adheres and caramelizes.
- Cook just to 145°F (63°C) and until it flakes — salmon overcooks fast.
- Brush on fresh glaze after cooking for the stickiest, shiniest finish.
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How to Cook Air Fryer Teriyaki Salmon
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make a quick teriyaki glaze
Simmer soy sauce, honey, garlic, and ginger, then thicken with a cornstarch slurry. The slurry turns the thin sauce into a glossy glaze that clings to the salmon — a two-minute step that beats bottled teriyaki.
Glaze and air fry
Pat the salmon dry and brush on half the glaze so it caramelizes in the air fryer. Cook just until the salmon flakes and reaches 145°F (63°C); salmon overcooks quickly, so pull it right at temperature.
Finish glossy
Brush on the remaining glaze after cooking for a fresh, sticky shine, then garnish with green onion and sesame seeds. Serve over rice so none of the sauce goes to waste.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days; salmon is best fresh. Reheat gently at a low temperature so it doesn't dry out.
Serving Suggestions
This air fryer teriyaki salmon pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use store-bought teriyaki?+
Yes, though the homemade version takes two minutes and tastes fresher and less sweet. Brush some on before and after cooking.
Can I use frozen salmon?+
Thaw it fully and pat dry first so it cooks evenly and the glaze sticks.
How do I make it gluten-free?+
Use tamari or coconut aminos instead of soy sauce.
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